Vegetable fried rice with curry and hoisin seasoning

Combine the seasonings ahead of time: 1.5 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon soybean paste, 1.5 teaspoons curry powder and half a teaspoon turmeric. Mix well.

Add a big drizzle of oil to the wok and stir the shallot over medium-low heat until slightly golden at the edges.

Add the garlic and ginger and keep stirring until all the aromatics are caramelized.

Add the roughly chopped or finely diced vegetables and stir over medium-low heat a couple of minutes until cooked through.

Add the leftover rice and cook over high heat, in smaller portions if the stove is not powerful enough.

Add the sauce and mix until well combined, tossing in a large wok so every grain is seared.

Add diced scallions and toasted sesame seeds; taste and adjust before serving.